Diageo, the multinational beverages company and owner of Johnnie Walker, is partnering with scientists from Heriot-Watt University in Scotland to demystify the intricate process of whisky cask maturation. The three-year Knowledge Transfer Partnership will be based at Diageo’s technical center in Menstrie, Scotland, and aims to develop a data science platform to better understand whisky barrel maturation chemistry.
Whisky maturation has long been regarded as a complex and nuanced process, with the potential of barrels to impart unique flavors to the spirit influenced by a myriad of factors. While Scotch whisky is a traditional craft industry, it has consistently pursued innovation to enhance the skills of its blenders and distillers. The partnership with Heriot-Watt University signals the industry’s commitment to incorporating cutting-edge technology and data-driven insights into its production methods.
The research team will comprise experts from the International Centre for Brewing and Distilling (ICBD) at Heriot-Watt, as well as scientists specializing in chemistry, physics, machine learning, and data science. Together, they will work to develop a machine learning tool that will ensure the optimal use of barrels for the perfect maturation duration, producing the desired flavor characteristics for each whisky.
Coordinating the cross-disciplinary team from Heriot-Watt University is Professor Martin McCoustra, an expert on the interaction of chemical substances with complex surfaces. The team will begin their research by scanning whisky barrels to create visual representations, from which they will collect chemical fingerprints. These fingerprints will contain information on the natural compounds that contribute to the maturing spirit’s flavor.
Additionally, the project will incorporate the expertise of coopers, distillers, and blenders, who will provide a sensory evaluation of the barrels and the evolving spirit. The collected data will then be used to train a machine learning system capable of predicting the potential flavor quality of a given whisky.
The insights gleaned from this project could revolutionize whisky production by providing more accurate data for decision-making, such as determining the optimal maturation duration for a specific whisky. David Richardson, Chief Entrepreneurial Executive at Heriot-Watt University, underscored the significance of strategic academic and industry collaborations like this one for the continued growth of the Scotch whisky industry and the global drinks sector at large.
In summary, the partnership between Diageo and Heriot-Watt University promises to unlock the secrets of whisky cask maturation, blending centuries-old craftsmanship with cutting-edge technology. By harnessing the power of machine learning and data science, the Scotch whisky industry may be on the cusp of a new era, one that combines tradition with innovation to create even more exceptional spirits for connoisseurs worldwide.